Description
This easy Mexican White Cheese Dip, also known as Queso Blanco, is a creamy, cheesy, and flavorful dip perfect for parties, game days, or any gathering. It’s made with white American cheese, milk, butter, green chilies, and a blend of spices for a delicious and addictive appetizer.
Ingredients
Scale
- 1/2 pound white American cheese, cut into cubes or roughly shredded
- 1/4 cup milk (whole, 2%, or skim), plus more as needed for thinning
- 1 tablespoon unsalted butter
- 1 (4-ounce) can diced green chilies, undrained
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic salt
- 1/8 teaspoon (a pinch) cayenne pepper
Instructions
- Combine Ingredients: In a medium saucepan, combine the cubed or shredded white American cheese, milk, and butter.
- Melt Cheese: Cook over low heat, stirring frequently, until the cheese is completely melted and the mixture is smooth. Do not allow the mixture to boil.
- Add Seasonings: Stir in the undrained diced green chilies, cumin, garlic salt, and cayenne pepper. Mix well to combine.
- Adjust Consistency: If the dip is too thick, add more milk, 1 tablespoon at a time, until it reaches your desired consistency.
- Serve: Serve immediately with tortilla chips, warm tortillas, vegetable sticks, or as a topping for your favorite Mexican dishes.
Notes
- White American Cheese: White American cheese is essential for this recipe. It melts smoothly and has a mild flavor that complements the other ingredients. You can find it at most deli counters. Do not substitute with cheddar or other cheeses that don’t melt as smoothly.
- Milk: The amount of milk you need may vary depending on the desired consistency of the dip. Start with 1/4 cup and add more as needed.
- Green Chilies: Use mild or hot green chilies, depending on your preference.
- Cayenne Pepper: The cayenne pepper adds a touch of heat. You can adjust the amount to your liking or omit it altogether.
- Serving Suggestions: This white cheese dip is delicious served with tortilla chips, warm flour or corn tortillas, vegetable sticks (carrots, celery, bell peppers), or as a topping for tacos, nachos, burritos, or enchiladas.
- Make-Ahead: You can make this dip ahead of time and store it in the refrigerator. Reheat gently over low heat or in the microwave, stirring frequently, until warm and smooth.
- Storage: Store in fridge.